Classic Beef & Mushroom Stew

Name: Classic Beef & Mushroom Stew
Prep time: 20 min
Cook time: 120 min
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: International
Ingredients: 2 lbs Beef chuck, cubed into 1.5-inch pieces; 8 oz Baby bella mushrooms, sliced; 4 cups Beef broth; 3 Carrots, sliced into rounds; 3 medium Yukon Gold potatoes, cubed; 1 medium Onion, chopped; 3 cloves Garlic, minced; 2 tbsp Tomato paste; 2 tbsp All-purpose flour; 3 Fresh thyme sprigs; 2 tbsp Olive oil

A slow-simmered, rich and deeply flavorful beef stew with tender mushrooms and root vegetables.

Prep time: 20 mins · Cook time: 120 mins · Serves 6

Ingredients

2 lbs Beef chuck, cubed into 1.5-inch pieces
8 oz Baby bella mushrooms, sliced
4 cups Beef broth
3 Carrots, sliced into rounds
3 medium Yukon Gold potatoes, cubed
1 medium Onion, chopped
3 cloves Garlic, minced
2 tbsp Tomato paste
2 tbsp All-purpose flour
3 Fresh thyme sprigs
2 tbsp Olive oil

Instructions

Pat the beef cubes dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over high heat. Sear the beef in batches until browned on all sides, about 2-3 minutes per side. Remove and set aside.
Reduce heat to medium. In the same pot, sauté the onion until softened, about 4 minutes. Add garlic and tomato paste, cooking for 1 minute.
Sprinkle the flour over the onion mixture and stir for 1 minute to cook out the raw taste.
Return the beef to the pot. Add the mushrooms, carrots, potatoes, thyme sprigs, and pour in the beef broth. Stir well to combine.
Bring to a boil, then reduce to a low simmer, cover, and cook for 1.5 to 2 hours until the beef is very tender and the sauce has thickened.
Remove thyme sprigs. Taste and adjust seasoning. Serve hot with crusty bread for dipping.